OYSTERS ROCKEFELLER
My husband and I are oyster farmers, and this classic Oysters Rockefeller dish always delights our guests. It's deliciously simple! -Beth Walton, Eastham, Massachusetts
Provided by Taste of Home
Categories Appetizers
Time 1h25m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- In a large skillet, saute onion in butter until tender. Add spinach; cook and stir until wilted. Remove from the heat; stir in cheese, lemon juice and pepper. Spread kosher salt into 2 ungreased 15x10x1-in. baking pans. Shuck oysters, reserving oyster and its liquid in bottom shell. Lightly press oyster shells down into the salt, using salt to keep oysters level. Top each with 2-1/2 tsp. spinach mixture. Bake, uncovered, at 450° until oysters are plump, 6-8 minutes. Serve immediately.,
Nutrition Facts : Calories 79 calories, Fat 5g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 133mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein.
BAKED OYSTERS AND SPINACH
Make and share this Baked Oysters and Spinach recipe from Food.com.
Provided by Miss Annie
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place the spinach in a large saucepan, cover, and steam over moderate heat for about 5 minutes or until tender.
- Drain the spinach, refresh under cold water, squeeze dry, and chop finely.
- Preheat oven to 400 degrees F.
- In a large skillet, heat half the butter, add the onion, and sauté over moderate heat for 5 minutes, stirring often.
- Add the spinach, nutmeg, salt, pepper, and cream.
- Stir well and cook over moderate heat for about 2 minutes, stirring in a few bread crumbs if necessary to thicken the mixture.
- Add the oysters and dill and stir well.
- Spoon the mixture into a well-buttered baking dish, sprinkle the top with bread crumbs, dot with the remaining butter, and bake for 10 to 15 minutes or until the top is golden brown.
Nutrition Facts : Calories 435, Fat 27.2, SaturatedFat 15.1, Cholesterol 150.3, Sodium 452.1, Carbohydrate 28.2, Fiber 3.7, Sugar 2.7, Protein 21.1
OYSTERS ROCKEFELLER
Provided by Tyler Florence
Categories appetizer
Time 45m
Yield 8 servings as an appetizer
Number Of Ingredients 19
Steps:
- For the oysters: Melt butter in a skillet. Saute the garlic for 2 minutes to infuse the butter. Place the bread crumbs in a mixing bowl and add half the garlic butter, set aside. To the remaining garlic butter in the skillet, add shallots and spinach, cook for 3 minutes until the spinach wilts. Deglaze the pan with Pernod. Season with salt and pepper, add a dash of red pepper sauce. Allow the mixture to cook down for a few minutes. Finish off the bread crumbs by mixing in olive oil, Parmesan and chervil, season with salt and pepper. Spoon 1 heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture. Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them. Bake in a preheated 450 degree F oven for 10 to 15 minutes until golden. Serve with lemon wedges and red pepper sauce.
- For the sauce: In a small bowl whisk together all ingredients. Cover and chill 1 hour before serving with oysters. Yield: 3/4 cup
OYSTERS WITH SPINACH AND LEMON SAUCE
Purchase oysters from a reputable seafood seller. The fresher the better, so ask when they were harvested and avoid oysters more than 3 days old. Look for oysters that are tightly closed and displayed on ice. At home, give them a good scrub and store them over ice in the refrigerator, either in a mesh bag or loosely wrapped in a kitchen towel. Do not place them directly on the ice - the fresh water will harm the. Adapted from Yankee Magazine.
Provided by Cucina Casalingo
Categories < 30 Mins
Time 30m
Yield 12 oysters
Number Of Ingredients 5
Steps:
- Carefully shuck the oysters, reserving their liquor and bottom shell, and set aside.
- In a small saucepan over medium heat, combine the heavy cream and lemon zest, then reduce until the cream has thickened, about 10 minutes.
- Reduce heat and whisk in the butter, one piece at a time, until fully incorporated.
- Whisk in the lemon juice, then season with salt and pepper.
- Add oysters and their liquor to the sauce, then cook over a very low heat, until the edges begin to curl.
- Using about 1 tablespoon spinach (depending on the size of the shell), make a "bed" in the oyster shell, lay one oyster in the bed, and spoon a small amount of sauce over the top.
- Serve immediately.
Nutrition Facts : Calories 126.8, Fat 10.7, SaturatedFat 6.3, Cholesterol 52.2, Sodium 57, Carbohydrate 3, Sugar 0.1, Protein 5
BAKED OYSTERS AND SPINACH WITH WALNUT SAUCE
Make and share this Baked Oysters and Spinach with Walnut Sauce recipe from Food.com.
Provided by Diana Adcock
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- Since the wine sauce can be made up to 1 week in advance I will start with that.
- In a medium saucepan add together shallots, tarragon and pepper corns in white wine.
- Bring to a simmer, and cook until reduced by 1/2.
- Set aside.
- Melt butter in a medium saucepan and remove from heat.
- Whisk in the flour, blending to form a roux.
- Add chicken stock a little at a time and whisk to smooth.
- Return to heat, add the wine mixture and bring to a simmer, whisking often.
- Cook to thick and smooth.
- Season with salt and pepper.
- Add cream, whisking well.
- Cook for 3 minutes more.
- Season with salt and pepper.
- Strain sauce through a fine sieve.
- Place in a container and pour the 1/4 t.
- of butter over top to prevent a skin from forming.
- This will keep for up to 1 week in the fridge.
- Now to the oysters~.
- Shuck oysters and place meat in a bowl.
- Set aside.
- Put bottoms of oyster shells in a pot of rapidly boiling water for 1 minute.
- Remove from pot, pat dry and set aside.
- Cook spinach in a saucepan containing pernod, onion, garlic, salt, pepper and nutmeg.
- Cook for 1 minute or until spinach is JUST whilted.
- Drain off liquid and chop spinach.
- Put approximately 1 T.
- of spinach in the center of each oyster shell and set aside.
- Blanch the oyster meat in a pot of boiling water for 1 minute.
- Drain and place 1 oyster on each spinach bed.
- Spoon walnut sauce over top of meat to cover.
- Place oyster filled shells on a baking tray.
- Bake for 6-7 minutes in a pre-heated 400 degree oven.
- Remove tray from oven and place oysters on a serving plate.
- Sprinkle with lemon juice, walnuts and parsley.
- Serve immediately.
- Walnut Sauce~1&1/2 cups prepared white wine sauce-see above-place wine sauce in a medium saucepan and heat up over medium heat.
- Add walnuts and stir well.
- Remove from heat and whisk in egg yolks, blending well.
- Add lemon juice to saucepan and blend well.
- Season with salt and pepper.
Nutrition Facts : Calories 621.9, Fat 36.6, SaturatedFat 16.1, Cholesterol 248.8, Sodium 713.7, Carbohydrate 32.2, Fiber 10.3, Sugar 4.1, Protein 33.3
OYSTERS ROCKEFELLER
In this classic recipe, the Rockefeller name refers to the dollar bill-green color of the sauce - and its richness, as it's loaded with butter, garlic, spinach and herbs. You can make the butter sauce up to three days ahead and store it in the refrigerator, then drop dollops of it on shucked oysters just before broiling. Watch the oysters carefully as they broil. You want the bread crumbs in the topping to turn golden and the oysters to warm up slightly but not cook through. Serve these with forks on the side; all the hot, buttery sauce makes them too slick for slurping.
Provided by Melissa Clark
Categories seafood, appetizer
Time 20m
Yield 4 to 6 servings (24 oysters)
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, melt the butter. Add the bread crumbs and sauté until they are just a tiny bit golden, about 2 minutes. Stir in the spinach, parsley, shallot and garlic. Cook until fragrant, 1 minute. Remove from the heat and stir in a small pinch of salt.
- Finely grate 1/2 teaspoon zest from the lemon and add it to the bread crumb mixture. Cut the lemon in half and squeeze out 1 tablespoon of the juice; mix into the pan.
- Heat the broiler to high. Fill a baking pan (or two) with a 1/2-inch layer of salt or line the pan with crumbled up foil (to steady the oysters so the juices don't spill). Lay the oysters on top of the salt or foil. Spoon about 1/2 tablespoon of the sauce mixture on top of the oysters. Broil until just golden, 1 to 3 minutes. Serve hot, with a squeeze of lemon on top, if you like.
BREADED OYSTERS WITH SPINACH
Steps:
- Cover the palm of your hand with a folded kitchen towel, and place an oyster in the center. With an oyster knife, scrape away any barnacles. Wipe the knife and thrust it into the hinge of the shell. Run the knife around the oyster and flip it open. Discard the top shell. Cut the muscle that holds the meat to the shell and transfer the meat and oyster brine to a saucepan. Repeat with remaining oysters.
- Place the saucepan over medium heat, bring the juices to a simmer and poach the oysters 1 minute, flipping them once while cooking. Transfer the oysters to a plate, and reserve the juices.
- In a small mixing bowl, beat the egg.
- Dip the oysters in the egg. Then, dredge them in the bread crumbs, tapping to remove excess. Set aside.
- Strain the reserved cooking juices through a fine sieve into a small saucepan, and cook over medium heat until reduced to about 1/2 cup. Using a wire whisk, beat in the lemon juice and 6 tablespoons butter, 1 tablespoon at a time. Set aside.
- In a large nonstick pan over medium-high heat, heat the olive oil and add the spinach. Cook, stirring, until just wilted and season to taste with salt and pepper. Remove and keep warm.
- In another nonstick pan large enough to hold the oysters in a single layer, melt the 4 remaining tablespoons butter over high heat. When the butter begins to bubble, add the oysters and cook on one side until slightly browned, about 1 1/2 minutes. Flip the oysters gently, and cook a minute or so, just until golden brown.
- Divide the spinach over 4 warmed serving plates. Spoon the sauce around the spinach. Arrange 6 oysters on each plate over the sauce. Sprinkle the border of the plate with paprika for color.
Nutrition Facts : @context http, Calories 828, UnsaturatedFat 21 grams, Carbohydrate 54 grams, Fat 48 grams, Fiber 5 grams, Protein 46 grams, SaturatedFat 22 grams, Sodium 1391 milligrams, Sugar 3 grams, TransFat 1 gram
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